Welcome to my natures kitchen food blog! Today, I want to share some of my favorite plant-based recipes that are not only delicious but also packed with nutrients. Whether you’re a vegan or just looking to add more plant-based meals to your diet, these recipes will leave you satisfied and energized.
- Spicy Black Bean and Sweet Potato Chili
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 sweet potato, peeled and cubed
- 1 can black beans, rinsed and drained
- 1 can diced tomatoes
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
Instructions:
- In a large pot, heat the olive oil over medium heat.
- Add the onion and garlic and sauté for 5 minutes until the onion is translucent.
- Add the sweet potato and sauté for another 5 minutes.
- Add the black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper.
- Bring the mixture to a boil, reduce the heat to low, and simmer for 30 minutes.
- Serve hot with your favorite toppings, such as avocado, cilantro, and lime wedges.
- Vegan Caesar Salad
Ingredients:
- 1 head of romaine lettuce, washed and chopped
- 1/2 cup vegan mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1/4 cup nutritional yeast
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup croutons (optional)
Instructions:
- In a small bowl, whisk together the vegan mayonnaise, lemon juice, Dijon mustard, garlic, nutritional yeast, salt, and pepper.
- In a large bowl, add the chopped romaine lettuce and pour the dressing on top. Toss until the lettuce is evenly coated.
- Top with croutons if desired.
- Vegan Mushroom Stroganoff
Ingredients:
- 8 oz. fettuccine pasta
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 oz. mushrooms, sliced
- 1/2 cup vegetable broth
- 1/2 cup cashew cream (1/2 cup cashews blended with 1/2 cup water until smooth)
- 1 tablespoon cornstarch
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions:
- Cook the fettuccine pasta according to package instructions and set aside.
- In a large pan, heat the olive oil over medium heat.
- Add the onion and garlic and sauté for 5 minutes until the onion is translucent.
- Add the mushrooms and sauté for another 5 minutes until the mushrooms are tender.
- In a small bowl, whisk together the vegetable broth, cashew cream, cornstarch, thyme, salt, and pepper.
- Pour the mixture into the pan with the mushrooms and stir until it thickens, about 2-3 minutes.
- Add the cooked fettuccine pasta and toss until the pasta is evenly coated with the sauce.
- Garnish with chopped parsley and serve hot.
I hope you enjoy these vegan recipes as much as I do
